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The book’s central argument is that taste functions as a form of intangible heritage. After the Khmer Rouge regime (1975–1979), which destroyed countless culinary traditions, compiling recipes became an act of resistance and reconstruction. By documenting the precise balance of sour (tamarind), salty (prahok), sweet (palm sugar), and bitter (wild eggplant) that defines Khmer cuisine, The Taste of Angkor preserves what could have been lost forever. : Be cautious when searching for PDF downloads